Baked Omelet

Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoon of flour or cornstarch, a teaspoonful of baking powder, one-half tea-spoonful of salt and lastly the stiff beaten whites. Put a heaping tablespoonful butter in a deep granite pan, set on stove until it melts then pour the omelet into same and bake in a steady oven for twenty minutes. - Mrs. R. C. Wente, Williams, Ariz.

Egg Omelet

Six eggs beaten separately, butter size of walnut, half cup sweet milk, one teaspoon baking powder, beat into this all the flour it will take. - Mrs. K. W. Williams, Cynthianaj Ky.

Baked Omelet

One cup bread crumbs, one-half cup boiling water, mix until soft; three eggs, yolks and whites beaten separately, to the beaten yolks add, one-half cup milk and stir jnto the bread crumbs, salt and pepper, lastly stir in whites beaten stiff. Bake one-half hour or until a nice brown. - Mrs. Don Reed, Harper, Kan.

Baked Omelet

Six eggs beaten separately, two heaping teaspoons flour, one cup milk, butter size of an egg; take Of the milk enough to wet the flour; heat the milk to boiling, into which stir the flour paste; add this to the well beaten yolks, also the melted butter, stir in the whites of eggs lightly and bake fifteen minutes, salt when done. - Mrs. J. E. Buckbee, Jr.

Omelette

Six eggs, butter size of small egg, one-half cup sweet milk, dash of pepper, flavor with onion or garlic; one-half can of peas, well drained. Put yolks of eggs, well beaten, butter, milk, salt, pepper and onion or garlic in a pan and place over the fire. When hot add the well beaten whites of eggs. Cook about three minutes, then add the peas, fold together and serve hot. If liked, one teacup of canned tomatoes, well drained, may be used in place of peas. - Contributed.

Cheese Omelette

Mix three tablespoons flour with one half pint of milk. Add four beaten eggs and one fourth pound of grated or ground cheese, beat together, season with salt and pepper. Fry in hot butter, serve hot. - Mrs. D. Roberts, Williams, Ariz.

How To Cook Caviar With Egg

Slices of toast, the edges piped with beaten egg, caviar sprinkled on top, whole yolk of raw egg dropped in center, baked till set, and served hot.

Eggs Stuffed With Caviar

Cut slices of hard boiled eggs, the yolks removed; its place rilled with Russian caviar; served on thin slices of buttered brown bread. Garnish with water cress.